Loaded Chicken and Potato Casserole

Lynn demonstrates how to make Loaded Chicken and Potato Casserole, a great dinner idea.  Add a side salad and you have a great meal.  From life-in-the-lofthouse.com and Pinterest.

Serves 4-6


  • 1-1/2 pounds boneless, skinless chicken breasts, cut in 1” pieces
  • 5 medium Russet or Idaho potatoes, cut in 1” pieces
  • 3 Tablespoons olive oil
  • ½ Tablespoon paprika
  • 1 Tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cup shredded cheddar cheese
  • ½ cup cooked, chopped bacon
  • 2 green onions, sliced thin

Preheat oven to 400°.  Spray a 9x13” baking dish with cooking spray.

Spread the diced chicken and potatoes evenly into the baking dish.

In a small bowl, whisk together the olive oil, paprika, garlic powder, salt and pepper.  Pour mixture evenly over the chicken and potatoes.  Stir to coat the chicken and potatoes.

Bake uncovered for 50-55 minutes.

Remove from oven and sprinkle evenly with the cheddar cheese chopped bacon and onion.  Bake another 5 minutes, or until cheese is melted.  Let stand 5 minutes before serving.

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Lynn's Recipes: September 2014

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